Potato Pudding

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
for serving
Instructions (3)
  1. With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five or six of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon.
  2. Pour the mixture into a well-buttered dish, and bake it in a moderate oven for nearly three-quarters of an hour.
  3. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant jelly, or any other preserve, may be spread on it as soon as it is dished.
Original Text
POTATO PUDDING. With a pound and a quarter of fine mealy potatoes, boiled very dry, and mashed perfectly smooth while hot, mix three ounces of butter, five or six of sugar, five eggs, a few grains of salt, and the grated rind of a small lemon. Pour the mixture into a well-buttered dish, and bake it in a moderate oven for nearly three-quarters of an hour. It should be turned out and sent to table with fine sugar sifted over it; or for variety, red currant jelly, or any other preserve, may be spread on it as soon as it is dished. Potatoes, 1-1/4 lb.; butter, 3 oz.; sugar, 5 or 6 oz.; eggs, 5 or 6; lemon-rind, 1; salt, few grains: 40 to 45 minutes. Obs.—When cold, this pudding eats like cake, and may be served as such, omitting, of course, the sugar or preserve when it is dished.
Notes
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